Buffalo brisket cooked indirect over the Vortex. Lump charcoal around it, lit the lump at three points and let the grill idle at 250º.

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When the brisket was at 160º we wrapped in butcher paper and place back on the on the grill till a temp probe slide in easily which the meat temp was 201º. Wrapped in towels and rested in a cooler a couple hours before fridging overnight and slicing the next day.

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This was the in-laws brisket we did up for them, was extremely tender and very good!